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Banana Walnut Old Fashioned Cocktail

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An orange in color old fashioned cocktail sits in a old fashioned glass, garnished with banana bread.

When the days seem gloomy, and your mood follows suit, it’s perhaps time to indulge in a pleasurable, mood-lifting new cocktail. We’re thinking something classy, something warm, something that reminds us of simpler times and keeps us satisfied long after our meals over. Enter Banana Walnut Old Fashioned.

Lucky for us, Chef Jessica Lewis knows exactly what it is we’re craving: festive gatherings, clinking glasses with friends, and something sweet to remind us of home. The magic touch? A signature piece of her deliciously moist in-house banana bread.

Why is This Cocktail Called an “Old-Fashioned?” 

The “old-fashioned” became a specific drink because it represents a traditional way of making drinks, harking back to the early 19th century. The term emerged in the late 1800s when bartenders would make cocktails in a straightforward manner, using a spirit, sugar, bitters, and water. When newer, more elaborate cocktails became popular, patrons began requesting their drinks “the old-fashioned way.” This request eventually gave rise to the name we know today. It reflects a return to simpler, classic flavors and methods.

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An orange in color old fashioned cocktail sits in a old fashioned glass, garnished with banana bread.

Banana Walnut Old Fashioned Cocktail

  • Author: Chef Jessica Lewis
Print Recipe

Description

A comforting fall cocktail with a touch of sweetness.

Ingredients

Scale
  • 1/4 oz banane de Brazil
  • 3 dashes of free brothers black walnut bitters
  • 1/4 oz of Demerara syrup
  • 2 oz of whiskey, or it’s even better with a rum, specifically an aged rum like Papa Pilar 7-year

Instructions

  1. Mix in old fashioned glass with large ice cube.
  2. Garnish your old fashioned cocktail with fresh-baked banana bread!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Chef Jessica Lewis
Photography by Brittany Spinelli

Subscribe to TABLE Magazine‘s print edition.

Pursuit of Knowledge

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staff-author
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This year has seen great shifts in education, from primary schools to higher education. Read these messages from Pittsburgh institutions to find out what the future holds.

Picking the right school isn’t easy. Every student is different and weeding through the options to find a school that will give you and your child the most rewarding educational experience can be filled with pressure.

As a parent, it’s important to know your options. From public to charter to private, different schools offer a variety of teaching styles, content, and opportunities. Add to that list Pittsburgh’s wide array of specialized magnet and charter schools designed to attract students with an interest in a specific subject, like the arts or the environment. Learn what’s available to you, and with options in mind, begin your selection process. We recommend you write down five things that are most important to you when picking a school, and use them as criteria to help score each of your candidates.

You might add to that list a handful of specific factors that are important for your child’s chances of success. What teaching style best suits your child? What level of athletic teams and facilities would help your child thrive? Does the school have an articulated program to help socialize kids and limit bullying and other negatives? How does a school help a child who is challenged, or challenge a child who is ahead of the class?

Once you’ve narrowed the field to two or three choices, an in-person visit is a must. That way you can, face-to-face, gather and confirm information on curriculum, approach to learning, discipline policies, safety, facilities, and more. Observe a class, talk to other parents, or go to a PTA meeting – they won’t kick you out! You’ll definitely emerge with a sense of the personality of a school – with how policies and practices become realities.

When you’ve made your choice, the application process is all that remains between you and your child’s journey towards learning, and most schools try to make that process as straightforward as possible. Good luck, and let the learning begin!

ENVIRONMENTAL CHARTER SCHOOL

As the world changes and becomes increasingly more complex, society will need global citizens that are equipped with skills that allow them to be flexible thinkers, creative problem solvers, and effective leaders. At ECS, students experience a multi-disciplinary, “out-the-door” learning approach rooted in real-world problems that build active, engaged, and empathetic citizens. Through the dedication of faculty and staff, student to teacher relationships are foundational in the classroom and connect families to ECS’s mission to educate each student to high academic standards using innovative curricula that will foster knowledge, love of, and respect for the environment and preserve it for future generations.

The exploration of diverse perspectives and the integration of the UN Sustainable Development Goals in ECS’s curriculum builds and supports systems thinking, social growth, and dexterity in analysis. ECS’s campuses are nestled in the East End of Pittsburgh and allows for a unique mix of urban environments with locations close to bus and bike routes and two campuses residing near Frick Park. ECS is dedicated to providing a unique academic space and a place for all students to flourish and thrive while encouraging them to take a deep dive into the examination of the built, social, and natural environments.

-Jon McCann, Founding Principal and CEO

LEARNING AND GROWING TOGETHER AT THE JCC’S EARLY CHILDHOOD DEVELOPMENT CENTER

Educators are more than teachers at the Jewish Community Center of Greater Pittsburgh’s Early Childhood Development Center (ECDC). ECDC cultivates a welcoming and inclusive environment in which our educators, together with the children, learn and grow.

ECDC is a year-round early learning center for children ages 6 weeks to 5 years old. ECDC programs are housed in dedicated, fully secured wings of the JCCs in Squirrel Hill and the South Hills. ECDC makes use of facilities in the entire JCC campus including indoor heated pools, full-size gymnasiums and outdoor playgrounds.

ECDC’s approach to early learning is inspired by the ideas and practices developed in Reggio Emilia, Italy, for the education of young children. This program is based on the principles of respect, responsibility and community through exploration and discovery in a supportive and enriching environment.

“Children are engaged in long-term investigations throughout the year,” said Liza Baron, ECDC Director. “We prioritize the social and emotional development of each child in our care.” ECDC educators make the difference. ECDC’s talented and dedicated staff is committed to ensuring each child’s happiness, safety and growth. The JCC supports its educators in many ways, providing competitive wages, fitnessmembership, health insurance, paid time off, employee discounts on tuition and classes, and professional development opportunities.

Join the ECDC family today, and start being the difference tomorrow.

For more information andto apply, go to JCCPGH.org.

PA CYBER’S POLYTECHNIC ACADEMY

PA Cyber is a public online charter school that serves students in kindergarten through twelfth grade across Pennsylvania. My colleagues and I work to ensure every student who comes to our school can succeed in achieving their goals, whatever they may be. We recognized early on that technical fields are a significant area for career growth, and we created the PA Cyber Polytechnic Academy to encompass our STEM offerings. We have made hands-on and project-based learning accessible to all our students through in-person and virtual learning opportunities, such as classes, clubs, and summer programs, where participants learn by doing. Partnerships with colleges and educational groups enable us to offer diverse and modern programs. We introduced our Polytechnic Mobile Lab last year, which brings hands-on learning to our ten offices statewide.

– Brian Hayden, CEO

Learn more at pacyber.org/polytechnic.

WHY OAKLAND CATHOLIC HIGH SCHOOL?

Oakland Catholic High School is the only all girls Catholic school in this region. The integration of a rigorous academic program within a faith-based, value-focused community provides the young women of Oakland Catholic with the challenges and support necessary to become competent, ethical, global leaders of tomorrow.An all girls’ educational environment isn’t about the absence of boys, but rather the presence and value of girls, and the importance of their development at this crucial age when they discover their gifts, talents, and aspirations. We believe that the best way to fully develop academic excellence, leadership potential, ethical decision-making, and spiritual growth in young women is to create an atmosphere that caters to their specific goals, needs, and learning styles. A member school of the National Coalition of Girls’ Schools, Oakland Catholic draws on the extensive body of research and resources available that supports the value of single-gender education at the high school level.

Located in the cultural, educational, technological, and medical hub of the city, Oakland Catholic High School is proud to call the dynamic urban landscape of the Oakland neighborhood its campus and its home. Students are within walking distance of attending lectures on Carnegie Mellon University’s campus, studying with classmates at the main branch of the Carnegie Library, or attending a chemistry lab on the University of Pittsburgh’s campus.

-President Mary Claire Kasunic

OaklandCatholic.org

CLASSROOM TO COCKPIT

First Officer Peyton R. Start (’19) makes his office in the sky each day, but he will always consider CCBC his home. Start discovered that his dream of flying could be reality when he enrolled in CCBC’s High School Aviation Academy at the age of 17. He was a junior in the Peters Township School District, and itwas at that moment when he formed a lifelong network of friends and colleagues. “I keep in touch with former flight instructors, mentors, and peers. They are still a part of my day-to-day life.”

CCBC recently visited Peyton at Vee Neal Aviation Air Elite’s hangar at the Arnold Palmer Regional Airport in Latrobe.

It was immediately apparent that Start is where he belongs. Opening the passenger door to the Cessna Citation CJ3 jet that would be his work space for the coming week, Start walked through a preflight checklist. “Being a CCBC alum makes me feel like I am part of a larger legacy, and I am finally part of a team that I have been working my whole life to join.”

During his junior and senior years in high school, Peyton attended high school classes in the morning and then drove each afternoon to CCBC’s Aviation Sciences Center at the Beaver County Airport, where he completed college coursework and start logging flight hours. When he graduated from high school, the future pilot had already completed half of his Professional Pilot Associate Degree. He continued at CCBC and graduated in 2019.

Following graduation, Peyton immediately transitioned into his bachelor’s degree coursework at Southern Illinois University (SIU). Through an easy access degree completion program, the University flies SIU instructors to CCBC each Saturday to provide instruction in aviation management, allowing students to complete the next leg of their journey without ever leaving Beaver County. This opportunity permitted Start to earn his credentials, fast track his career, and be hired as a private, professional pilot at the age of 20.

Living his passion every day, the first officer now enjoys his time flying clients across the continent, never knowing where the next call will take him. When Peyton learned about the new campaign to grow the James M. Johnson School of Aviation Sciences, he smiled. “I’m excited for the new generation of pilots who will train using the best technology possible and learn receiving the best instruction available.”When asked what he shares with others about CCBC, Start replied, “They welcome everyone back. CCBC is for more than just current students. It’s always the place where our aviation family can land.

www.ccbc.edu

Maqrūt and Neulas Encanonadas

By
Abdul Rafay
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0
A delectable assortment of Maqrut and Neulas Encanonadas pastries, popular traditional treats from a Mediterranean culinary tradition.

Sephardi: Cooking the History, Hélène Jawhara Piñer’s 2021 cookbook, delves deep into Jewish history to illuminate dishes that were once prepared in times fraught with anti-Semitism: food was a way to reveal and preserve Jewish identity. This recipe for Maqrūt and Neulas Encanonadas is excerpted from the book with the author’s kind permission.

Maqrūt is another type of fried honey pastry typical to Jews and Muslims from Morocco, and this recipe dates back to thirteenth-century al-Andalus. These tasty pastries flavored with honey and dates are now associated with the holidays: Muslims eat maqrūṭ when breaking the fast of Ramadan, and Sephardim of Morocco and France eat them for Rosh Hashana. This Jewish holiday corresponds to the Jewish New Year, and in celebration, Sephardim traditionally eat sweet dishes like apples dipped in honey or dates. Maqrūṭ is also eaten for Hanukkah.

Maqrūt: Fried Diamonds with Dates and Walnuts Recipe

INGREDIENTS

2 ½ cups (400 g) medium semolina
1/2 tsp salt
1/3 cup (80 g) melted butter
5 oz (150 g) dates (or date paste)
3 tbsp of orange blossom water
1/2 tsp ground cinnamon
6 tbsp neutral oil
1 tbsp walnuts, finely chopped
1/2 cup (120 ml) of water with 1 tsp orange blossom water
Neutral oil (not olive oil)
1 cup honey (340 g) (with 1 tsp orange blossom water optional)
Toasted sesame seeds to decorate

INSTRUCTIONS

  1. Mix semolina, salt, and butter in a large bowl until the fat is absorbed.
  2. Meanwhile, prepare the date filling: carefully chop the dates and put them in a saucepan. Add the orange blossom water, cinnamon, and neutral oil. Cook over medium heat for about 5 minutes. Add the chopped walnuts. Mix and set aside in the fridge for 2 hours.
  3. Then, mix the ½ cup water flavored with orange blossom water with the semolina and butter with your fingertips.
  4. Divide the dough into 4 parts, and make rolls about 1 inch (2-3 cm) in diameter and 9 inches long (20 cm).
  5. With your index finger (or a knife), make a slit length-wise in the center of each roll without cutting through it.
  6. Roll a little date paste and put it in the slit.
  7. Close the edges of the dough over the date paste and seal. All the stuffing needs to be covered. Prepare all the long rolls in the same way.
  8. Take the rolls and flatten them until they are 0.4 inches (1 cm) thick. Cut into lozenges about 1.5 inches long (2.5 cm). Take a knife and draw marks like a star.
  9. Pour some neutral oil into a frying pan until 1.5 inches deep (3 cm). Heat over medium heat.
  10. Fry the first side of the maqrūṭ for 2-3 minutes, then fry the other side for another 2 minutes.
  11. Pour the honey and blossom water into a saucepan.
  12. Once hot (not boiling), immerse the maqrūṭ carefully into the warm honey for at least 3 minutes.
  13. Be careful when you take them out, as they will be soft.
  14. Line a plate with baking parchment and put the fried maqrūṭ over it. Sprinkle immediately with toasted sesame seeds.

Neulas Encanonandas: Brik Pastry Rolls with Almonds And Honey Recipe

In Le Roman d’Esther, written in the fourteenth century by Crescas du Caylar, a Jewish physician from southern France, there is a mention of a banquet held by King Ahasuerus in honor of the third year of his reign. Crescas mentions a dish called neulas encanonadas: a pastry confection in the shape of cigars. Another reference to the dish comes from the Spanish city of Almazan, where conversos were reported to the Inquisition tribunal for preparing rollillos (rolls) during Semana Santa, a feast whose dates coincide with Pessah.

INGREDIENTS

2 cups (230 g) ground almonds
1/2 cup (110 g) sugar
1/8 tsp bitter almond essence
1/4 tsp orange blossom water
1 egg
15 brick pastry sheets (round)
1 cup (340 g) honey
1/4to 1/2 cup (35 g to 70 g) sesame seeds (preferably toasted)
neutral oil (for frying)

INSTRUCTIONS

  1. Combine the ground almonds, sugar, bitter almond essence, orange blossom water, and egg in a bowl. Chill for 15 minutes.
  2. Take the brick pastry sheets and cut them in half down the middle, using a knife. Place one half so that the round side is to the left.
  3. Heat the oil in a saucepan over medium heat.
  4. Pour the honey into another saucepan and heat it over low heat (it must never boil).
  5. Prepare a tray for the rolls and a small plate with sesame seeds.
  6. Take the almond mix out of the refrigerator. Take the equivalent of 1 tbsp of dough and roll it into a ball. Then, shape it into a sausage.
  7. Place it a finger’s width away from the edge and start rolling the pastry sheet tightly.
  8. Then, fold the two edges of the sheet inward. Continue rolling to the end, keeping the edges in. Do the same for all pastry sheet halves until you run out of the almond mix.
  9. Fry the rolls in the oil for about 3 minutes, turning them.
  10. Take each out of the oil and soak it in the hot honey for 3 minutes. Take out the honey and coat with the sesame seeds. Cover all sides. Place the rolls on the tray and serve.

Cook with Hélène Jawhara Piñer:

Sweet Fried Eggplant

Eggplants and Sephardim have become a true culinary love story. There are so many eggplant dishes consumed by Sephardic Jews from Spain, Portugal, Turkey, Morocco, and more. Nowadays, eggplant dishes are traditionally prepared to break the fast in Jewish communities.

Ifseng

Also called sfenğ, this fried pastry is common among Jews and Muslims especially in Morocco and Israel. It is also calledesponja (“sponge”) in Spanish, a word derived from the Arabic term sjenğ of the same meaning. The recipe dates back to the thirteenth century, when this and similar dishes were popular in al-Andalus.

Tortitas de Acelga

Piñer’s Tortitas de Acelga recipe combines some of the main ingredients of Sephardic cuisine from Spain: Swiss chard, eggs, garlic, and olive oil. This perfect Passover dish uses chickpea flour.

And a special Hanukkah 75 cocktail from TABLE Magazine!

Sephardi: Cooking the History can be purchased through your favorite bookstore or online. For the rest of our article on Sephardi, click here.

Story by Maggie Weaver / Photography by Scott Goldsmith/ Styling by Keith Recker / Food by Veda Sankaran and Cécile Desandre-Navarre

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Subscribe to TABLE Magazine’s print edition.

Tortitas de Acelga

By
Abdul Rafay
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0
A tantalizing platter of Tortitas de Acelga, crispy and golden on the outside, and soft and flavorful on the inside.

Sephardi: Cooking the History, Hélène Jawhara Piñer’s 2021 cookbook, delves deep into Jewish history to illuminate dishes that were once prepared in times fraught with anti-Semitism: food was a way to reveal and preserve Jewish identity. This recipe for Tortitas de Acelga is excerpted from the book with the author’s kind permission. We served the tortitas with sour cream, a fresh endive salad (not shown here), and melon spiced with salt and Aleppo pepper.

Piñer’s Tortitas de Acelga recipe combines some of the main ingredients of Sephardic cuisine from Spain: Swiss chard, eggs, garlic, and olive oil. It is made with chickpea flour, a perfect dish for Passover.

Tortitas de Acela: Chickpea Flour Croquettes with Swiss Chard Recipe

INGREDIENTS

1 bunch of Swiss chard
1 garlic clove, crushed
1/2 tsp baking powder
1 egg
1 saffron strand (or ⅛ tsp yellow food coloring)
1/2 tsp salt
2 ¾ cups (250 g) chickpea flour
1 ¼ cup (250 ml) water
Neutral oil for frying

INSTRUCTIONS

  1. Wash the chard and separate the green leaves only (the stalks can be used for another dish). Boil some salted water and cook them for 4 minutes. Drain and rinse them with cold water to keep them green, and squeeze them to remove all the water.
  2. Mix the crushed garlic, baking powder, egg, saffron, and salt in a bowl with a spoon.
  3. Finely cut the chard with a knife. Add it to the bowl, followed by the chickpea flour.
  4. Finally, pour in the water little by little. The preparation must remain thick.
  5. Heat the oil over medium heat in a frying pan.
  6. Take a spoonful of the mixture, and with two spoons, form small croquettes. Fry for 2 minutes on each side. Put them on a paper towel before serving.

Cook with Hélène Jawhara Piñer:

Sweet Fried Eggplant

Eggplants and Sephardim have become a true culinary love story. There are so many eggplant dishes consumed by Sephardic Jews from Spain, Portugal, Turkey, Morocco, and more. Nowadays, eggplant dishes are traditionally prepared to break the fast in Jewish communities.

Ifseng

Also called sfenğ, this fried pastry is common among Jews and Muslims especially in Morocco and Israel. It is also calledesponja (“sponge”) in Spanish, a word derived from the Arabic term sjenğ of the same meaning. The recipe dates back to the thirteenth century, when this and similar dishes were popular in al-Andalus.

Makrūt and Neulas Encanonadas

Maqrūt is another type of fried honey pastry typical to Jews and Muslims from Morocco, and this recipe dates back to thirteenth-century al-Andalus. These tasty pastries flavored with honey and dates are now associated with the holidays: Muslims eat maqrūṭ when breaking the fast of Ramadan, and Sephardim of Morocco and France eat them for Rosh Hashana.

And a special Hanukkah 75 cocktail from TABLE Magazine!

Sephardi: Cooking the History can be purchased through your favorite bookstore or online. For the rest of our article on Sephardi, click here.

Story by Maggie Weaver / Photography by Scott Goldsmith / Styling by Keith Recker / Food by Veda Sankaran

A footer photo with a black background and subscribe info and button

Subscribe to TABLE Magazine’s print edition.

Sweet Fried Eggplants

By
Abdul Rafay
-
0
A mouthwatering plate of sweet fried eggplants, a delicious dish traditionally enjoyed during Hannukah celebrations.

Sephardi: Cooking the History, Hélène Jawhara Piñer’s 2021 cookbook, delves deep into Jewish history to illuminate dishes that were once prepared in times fraught with anti-Semitism: food was a way to reveal and preserve Jewish identity. We excerpted this recipe for Sweet Fried Eggplants from the book with the author’s kind permission.

Jewish History & Sweet Fried Eggplants

Eggplants and Sephardim have become a true culinary love story. There are so many eggplant dishes that Sephardic Jews from Spain, Portugal, Turkey, Morocco, and more make that a single book would not be enough to present them all. One interesting story about this is from Juan de León (aka Salomón Machorro): In 1646, while imprisoned in Mexico, he would ask the jailers for “two honeyed dishes” to break the fast, which he observed with his fellow prisoner Francisco Botello on Mondays, Wednesdays, and Fridays. This would have been an eggplant-based dish very similar to the one below.

Nowadays, eggplant dishes are traditionally prepared to break the fast in Jewish communities. Here, I propose a sweet dish I particularly like and still eat in Andalusia.

Print

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A mouthwatering plate of sweet fried eggplants, a delicious dish traditionally enjoyed during Hannukah celebrations.

Sweet Fried Eggplants

  • Author: Emma Riva
Print Recipe

Ingredients

Scale
  • 2 medium eggplants
  • 2 tsp salt
  • 1/2 cup (100 g) olive oil for frying
  • 1 tsp salt
  • 1/8 cup (20 g) honey

Instructions

  1. Wash the eggplants. Cut them into slices a finger wide. Sprinkle them with salt and let them drain for 20 minutes.
  2. Pour the olive oil into a frying pan and heat over medium-high heat.
  3. Coat the eggplants in the flour and tap them on the edge of a plate (not with your fingers) to remove excess. Place the eggplant slices in the pan without overlapping them. Fry for 5 minutes over medium heat without moving them so that they brown.
  4. Gently turn them over and cook for 5 minutes on the other side.
  5. Place the fried slices on a large plate. Add a little salt if necessary, and pour a drizzle of honey over it.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Cook with Hélène Jawhara Piñer:

Ifseng

Also called sfenğ, this fried pastry is common among Jews and Muslims especially in Morocco and Israel. It is also calledesponja (“sponge”) in Spanish, a word derived from the Arabic term sjenğ of the same meaning. The recipe dates back to the thirteenth century, when this and similar dishes were popular in al-Andalus.

Tortitas de Acelga

Piñer’s Tortitas de Acelga recipe combines some of the main ingredients of Sephardic cuisine from Spain: Swiss chard, eggs, garlic, and olive oil. This perfect Passover dish uses chickpea flour.

Makrūt and Neulas Encanonadas

Maqrūt is another type of fried honey pastry typical to Jews and Muslims from Morocco, and this recipe dates back to thirteenth-century al-Andalus. These tasty pastries flavored with honey and dates are now associated with the holidays: Muslims eat maqrūṭ when breaking the fast of Ramadan, and Sephardim of Morocco and France eat them for Rosh Hashana.

And a special Hanukkah 75 cocktail from TABLE Magazine!

Sephardi: Cooking the History can be purchased through your favorite bookstore or online. For the rest of our article on Sephardi cuisine, click here.

Recipe by Hélène Jawhara Piñer
Photography by Scott Goldsmith
Styling by Keith Recker
Food by Veda Sankaran

Subscribe to TABLE Magazine’s print edition.

Bloom Boom

By
staff-author
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The Pisarcik Flower Farm, an early bloomer in a cresting wave of family-run flower farms, brings local blossoms and plants to homes, gardens, and special events.

Roses, daffodils, daisies.  Poppies, marigolds, buttercups. From Shakespeare and Wordsworth to Kurt Cobain and Katy Perry, poets and songsters have chronicled the role of flowers in the circle of life. Whether simple wildflowers in a Mason jar, cascading blossoms in a bridal bouquet, or a basket of blooms to cheer a friend, flowers speak.

Some people enjoy floral design; others don’t have the time or talent. Either way, Pisarcik Flower Farm in Valencia, PA can help. Founded in 1990 by Elaine and Tom Pisarcik, the  twenty-acre working farm grows and sells more than 100 varieties of specialty flowers.  Buy the flowers and arrange them yourself or they’ll happily do it for you.

Daliahs, zinnias and other blooms at Pisarcik Flower Farm.

Elaine, who grew up on a farm just down the road, still helps manage Pisarcik in partnership with her children, Mary Winget, Elizabeth Robinson, and David.

“When [my parents] bought the farm, they decided to start with flowers because flowers require less acreage,” says Mary, the eldest of seven. “They had four kids then, and I think [Mom] was looking for a way to work from home.”  Like Elaine, Mary now brings her children, Ella, 4, and Griffin, 1 ½, to work.  Her sister, Becky, is shop manager, and other siblings and family members pitch in.

Statice and echinacea in full flower at Pisarcik Flower Farm.

The family is proud of the farm’s longevity. “Flower farms are trendy now,” Mary says, “but we were at the start of the American floral revolution, where people decided to grow and buy locally instead of importing from Europe.” Pisarcik Flower Farm encourages not only shopping locally but shopping seasonally.  Return visitors often find new flowers in the mix. “Every year we try something new, and if it works out, we add it to the next season’s offerings,” Mary says.

In spring and summer, the greenhouses and floral studio offer blooms such as tulips, anemones, ranunculus and peonies. In the fall, you’ll find sunflowers, zinnias, dahlias, mums, and other favorites. Take home an armful of cut flowers or select one of their whimsical garden-style bouquets.

“We were at the start of the American floral revolution, where people decided to grow and buy locally instead of importing from abroad.” The Pisarcki family, Pisarcik Flower Farm.

Enjoy growing your own flowers? Bulbs or flats of annuals as well as hanging baskets and house plants are available for purchase. Planning a small destination celebration? Order an “Elopement Package”—the flowers will be a surprise—to take with you. Want to design centerpieces or learn how to press flowers?  Register for a seasonal workshop. New this past spring was goat yoga, which paired devotees with the farm’s new “kids,” who weren’t big enough yet to tame the grass.

One thing you can’t do is pick your own flowers. That’s because workers are in the fields harvesting flowers every day, April through October. It’s a demanding schedule, as they stock the shop, prepare for farmers’ markets (Saturdays in Sewickley and Ligonier, Thursdays in Pittsburgh’s Market Square), and design for weddings, where they provide everything from bouquets and boutonnieres to centerpieces and cake toppers.

In November, preparation begins for the annual Holiday Open House the weekend after Thanksgiving, where shoppers stock up on everything evergreen. From January to March, they prep, plant, and finish construction projects. Then in April sales begin again.

Good thing the Pisarcik family loves their work,  because there is little downtime in this flower farm’s circle of life.

pisarcikflowerfarm.com

At work among the sunflowers, celosia and snapdragons at Pisarcik Flower Farm.

STORY BY SUSAN FLEMING MORGANS

PHOTOGRAPHY BY JEFF SWENSEN

Fall Fashion 2022

By
staff-author
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0

You can feel the season shift, ever so slowly, from full summer into the crispness of fall, arguably Pittsburgh’s finest season. Snuggle into it with a few wardrobe updates that ward off the chill and bring out the best in you!

All looks included here are brought to you by our local boutiques. Support them and the life they bring to our region’s Main Streets.

They need us: If we want those walks up and down our streets to be satisfying, we need to invest in them with our purchases and our support!

LARRIMOR’S

It’s a pleasure to button yourself into this soft, great-looking Canali cashmere peacoat. The turtleneck underneath, also by Canali, stands on its own in both casual and dressy occasions. larrimors.com

KRISTI BOUTIQUE

Clare V. thrives as a crowd favorite at Kristi Boutique thanks to its functional yet stylish, day-ready yet night-worthy pieces. This fall, try a leather Mirabel crossbody bag with quirky coral resin shortie strap. kristiboutique.com

HENNE JEWELERS

Win every race with this collection of equestrian-themed jewelry. Both the sterling silver and diamond necklace and the 36-Inch braided brown leather tassel and Tahitian pearl dangler are stunners, as are the leather and sterling bracelets. The bracelet with the sterling buckle doubles as a choker. hennejewelers.com

CARABELLA

Go a little wild with Lisa Todd’s animal print crewneck, made mod with a burst of neon at zipper, wrist, and hem. Pair with leather, suede, or denim. carabellaoakmont.com

LARRIMOR’S

TBe prepared! When the chill comes, this Canali one-button shawl collar cable knit sweater will distinguish you whether you wear it with jeans and a t-shirt, or, as shown, with shirt, tie, and gray stretch flannel pants. larrimors.com

RUE BOUTIQUE

The Frank + Eileen collection exudes casual, comfortable, livable style. This cotton voile garment can be worn open as a duster over pants and a t short, or buttoned up and flowing as a dress. Chosen from the line by Rue Boutique for the Fall 2022 season, this dress will remain in your wardrobe for a very long time. rueboutique.com

ONE BRILLIANT

In this look, the “more is more” opulence of Joseph Ribkoff is pared down to beautiful lines emphasized with a touch of shine. onebrilliant.com

MADELEINE GEORGE

The curving stitch lines of this effortlessly chic Beruka leather jacket by the Canadian leather masters at Lamarque make it uniquely stylish. madeleine-george.com

ROBERT HALLET GOLDSMITH

Making jewelry in Oakmont since 1980, Robert and Kyle Hallett know how to forge beautiful jewelry from start to finish. The pendant shown here is ample evidence, with its artisanal gleam enhanced by three colors of gemstone. roberthallet.com

OTTO FINN

At left, cast-off pieces of vintage kantha textiles make these Junko pants into responsible one-of-a-kind clothing. Their generously cut leg and drop-crotch give the wearer pure freedom of movement, and they’re named after barrier-breaking female mountain climber Junko Tabei. At right, Nikki overalls are sturdy enough for workwear and comfortable enough to relax in. All locally made right here in Pittsburgh. (Photography by Tara Bennett) ottofinn.com

The Comforts of Home Fall 2022

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When the nights lengthen, a well-feathered nest brings shelter and satisfaction. May we propose a few new feathers to add to your aerie?

All of the items and details included here are brought to you by our local boutiques. Support them and the life they bring to our region’s Main Streets.

They need us: If we want those walks up and down our streets to be satisfying, we need to invest in them with our purchases and our support!

SHOPPE B 

The only place to find these distinct British lampshades from Fermoie is Brenda Friday’s Shoppe B. Available in 54 colorways and 15 sizes, they’ll make a style statement in every room.  Brenda Friday Design

GLASSWORKS

Juliska’s melamine and acrylic versions of its classic patterns make carefree options for picnics, tailgates, and eating with the grandkids. Shown here, Berry & Thread melamine plates and serveware, Isabella acrylic glasses, Forest Walk napkins, and always break-resistant bamboo flatware.  glassworksandcheeks.com

PITTSBURGH GLASS CENTER

These vases from the Penn/Fairmount tableware line are created by hand at Pittsburgh Glass Center. Glass artist Jason Forck and his team have designed distinct silhouettes including vases, pitchers, cups, and bowls in a variety of translucent hues. (Photography by Adam Milliron) pittsburghglasscenter.org

SPLASH

Artistic Tile’s Pinnacle Fete pattern blends a classic design with colorful, sculpted marbles in a rhythmic patchwork. Carved triangular flutes expose the white-veined background marble and bring out the nuances of all the colors. Perfect for a bathroom or backsplash in search of richness and originality.splashshowrooms.com

TILE & DESIGNS

The Chelsea glazed brick collection is influenced by New York City’s eclectic, eccentric neighborhood of the same name. Chelsea comes in a variety of colors to suit any personality! tileanddesigns.com

TODAY’S HOME

Curves ahead! The rounded shapes of this contemporary sectional adapt beautifully to a broad range of home styles. Upholstered in gleaming cream or in darker, tweedy perfection, the grouping is stylish and comfortable in equal measure. todayshomeinc.com

WEISSHOUSE

A Mid-century modern icon, the classic Eames lounge chair has stood the test of time. Never out of style, it is now available at Weisshouse along with the entire Herman Miller line of products. weisshouse.com

WOODBRIDGE INTERIORS

This home-office collection blends vintage design inspiration with a unique weathered driftwood finish to create a composed and relaxed look for a room that remote work has made very important. Hardware and metal accents are finished in antique pewter for a fresh look. woodbridgeinteriors.com

Green Eggs

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Green eggs adorned with flowers sit on three different plates.
This Back to School Green Eggs recipe is a fun way to start the day!

Dr. Suess intrigued several generations of kids with the possibilities of this green eggs recipe. Whip these up at home and leave a copy of Green Eggs and Ham on the breakfast table. Magic will happen.

Print
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Green eggs adorned with flowers sit on three different plates.

Green Eggs

  • Author: Selena Orkwis
  • Yield: Makes 8
Print Recipe

Description

Sure to put a smile on everyone’s face!

Ingredients

Scale
  • 8 medium eggs
  • ¼ tsp garlic powder
  • ¼ tsp cumin powder
  • ¼ tsp salt
  • 2 cups baby spinach, packed
  • ½ cup shredded cheddar

Instructions

  1. Blend eggs, spices, and spinach.
  2. Pour into a parchment-lined 8 x 8 baking pan and add the shredded cheddar.
  3. Bake at 325 degrees until set and lightly browned on top.
  4. Cool and slice into 8 triangles.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe and Styling by Selena Orkwis
Photography by Laura Petrilla

Subscribe to TABLE Magazine‘s print edition.

Chia Oat Parfait

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clear glass jars with overnight chia oats and raspberries set in an orange dish on a purple table

Chia Oat Parfait is a simply delicious breakfast that appeals to palates of all ages. This recipe is filled with fiber and nutrients. A bonus: sturdy jars make for easy-peasy eating in the car or on the bus.

What are Chia Seeds?

Chia seeds, hailing from the Salvia hispanica plant, are tiny nutritional powerhouses. Native to Mexico and Guatemala, these ancient seeds were a staple food for civilizations like the Aztecs and Mayans. Incredibly versatile, they can be added to a variety of dishes, from smoothies and yogurt to salads and baked goods. Packed with essential nutrients such as fiber, omega-3 fatty acids, protein, and antioxidants, chia seeds also have the unique ability to absorb up to 12 times their weight in liquid, forming a gel-like substance that aids digestion and promotes satiety.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
clear glass jars with overnight chia oats and raspberries set in an orange dish on a purple table

Chia Oat Parfait

  • Author: Selena Orkwis
  • Yield: Serves 2
Print Recipe

Description

A healthy start full of chia and flax seeds.

Ingredients

Scale
  • 1 cup oats
  • 1 cup oat milk
  • 1 tsp ground flax seeds
  • 1 tbsp chia seeds
  • 1 tbsp maple syrup
  • Fresh raspberries for serving

Instructions

  1. Combine all ingredients except berries. Sit overnight in a refrigerator until thick.
  2. To serve, layer ½ cup chia oat mixture in a glass, 5 raspberries, ¼ cup chia oat mixture and 5 more raspberries.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Recipe and Styling by Selena Orkwis / Photography by Laura Petrilla

Subscribe to TABLE Magazine’s print edition.

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